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“This is a recipe from Rachael Ray. You will need a cast-iron skillet. Preparation time does not include time for the rising of the dough.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dough, in small bowl, stir together the lukewarm water, yeast and sugar.
  2. Let stand until foamy, 3-5 minutes.
  3. Using a standing mixer, mix the flour and salt at a low speed.
  4. Mix in the yeast mixture and olive oil until a shaggy dough forms.
  5. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
  6. Transfer the dough to a greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour.
  7. Punch down the dough before using.
  8. Press the pizza dough into a greased 9-inch to 10-inch cast-iron skillet and let rise until double in size, 20-30 minutes.
  9. Preheat the oven to 400 degrees.
  10. In a medium nonstick skillet, heat 1 T olive oil over medium heat.
  11. Add the garlic and cook, stirring, for 1 minute.
  12. Add the tomatoes, season with salt and black pepper, and cook, stirring for 1 minute more.
  13. Remove from the heat and let cool for a few minutes; discard the garlic.
  14. Drizzle the remaining 1 T olive oil over the dough; spoon the tomato mixture on top, leaving a 1/2-inch border.
  15. Bake until golden and bubbly, about 25 minutes.
  16. Sprinkle the cheese, crushed red pepper and oregano on top and bake until the cheese is melted, about 5 minutes.
  17. Let cool in the pan for 20 minutes before serving.

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